摘要
针对传统工艺中腌制兔肉时间长的缺点,通过盐水注射2次、间歇滚揉2h,然后再腌制12h的工艺,能明显缩短腌制时间,提高腌制效果。
Traditional salting technology of rabbit meat needed a long time. A new salting technology significantly shortened salting time by saline infusion for 2 times, intermittent knead - salting for 2h and then curing 12h, which improved salting effect.
出处
《肉类工业》
2008年第8期18-19,共2页
Meat Industry
关键词
免肉
滚揉
盐水注射
工艺改进
rabbit meat
knead- salting
saline infusion
technics improving
